• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.731-736
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• 2013

To improve their shelf-life, domestic peaches were treated with hot air($46^{\circ}C$) for 0~9 hour, and the spoilage rate, changes of physico-chemical and sensory properties were investigated. The control showed spoilage at day 4, and then 50% of control showed spoilage on day 6. However, 12.5% of samples treated with hot air($46^{\circ}C$) for 6 hr showed spoilage on day 4. After 6 days, the spoilage rates of peaches treated with hot air treated for 3~9 hr were 16.7, 25.0, and 25.0%, respectively. Weight change of control was higher than that of hot air-treated samples for 6 days storage. There were no differences in pH of samples among the treatments, but pH increased with storage time. Hardness of hot air-treated samples was higher than that of control in the initial stage of storage. And then hardness of control sample was decreased faster than that of the hot air-treated samples for 6 days of storage. No significant changes in lightness and redness of the samples were observed after hot air treatment. Changes in yellowness of control occurred faster than that of hot air-treated samples during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at initial period were not different among treatments. The scores for taste, flavor, texture and overall acceptance of control decreased faster than those of hot airtreated samples during storage.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Food Science and Preservation
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• v.21 no.1
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• pp.140-145
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• 2014

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon. The pH of the Chinese dried persimmon was 5.09~5.99, while the pH of the Haman dried persimmon has the highest value (pH 5.99). The Brix was approximately $25.07{\sim}42.93^{\circ}Brix$ and weight of dried persimmons were 29.77~77.95 g, while the weight of Yeongdong dried persimmon has the lowest (29.77 g), and the weight of the Sancheong dried persimmon has the highest value. The L values were 18.27~66.20. The a values were -1.26~10.70 and a value of the Sancheong dried persimmon was 10.70, which was the highest. The b values were 2.81~25.25, wherein the b value of the Cheongdo semi-dried persimmon and Sancheong dried persimmon were25.25 and 21.98, respectively, and were higher than others. The appearance score of the sensory characteristics were the highest in Cheongdo semi-dried persimmon, while the appearance score of Wanju black persimmon was 1.39, which was the lowest. The overall acceptability of the Chinese dred persimmons (No.2) was the highest, while that of the Yeongdong, Hadong and Sangju dried persimmons have higher values than the other dried persimmons. The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Journal of Life Science
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• v.26 no.5
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• pp.545-554
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• 2016

Hyaluronic acid (HA) is an important macromolecule in medical and pharmaceutical fields. HA is a natural and linear polymer composed of repeating disaccharide units of β-1, 3-N-acetyl glucosamine and β-1, 4-glucuronic acid. This work aimed to confirm the structural characteristics and anti-inflammatory activities of HA and its chemically sulfated-HA. HA was produced from a fed-batch fermentation process using Streptococcus dysgalactiae in a 5 l bioreactor. HA was isolated water-soluble form (HA-WS) and water-insoluble form (HA-WI) from culture medium, and was obtained chemically sulfated-derivative (S-HA) that resulted in a 90% yield from HA-WI. The structural features of the sulfated- HA (S-HA) were investigated by FT-IR and ¹H-NMR spectroscopy. The FT-IR and NMR patterns revealed the similarity in both the FTIR spectrum as well as NMR spectrum of both reference standard and purified HA from S. dysgalactiae. The anti-inflammatory activities of HA and S-HA were examined on LPS-induced RAW 264.7 cells. S-HA was significantly inhibited production of pro-inflammatory mediators such as nitric oxide (NO) and PGE₂ and the gene levels of iNOS and COX-2, which are responsible for the production of NO and PGE₂, respectively. Furthermore, S-HA also suppressed the overproduction of pro-inflammatory cytokine TNF-α (<80 pg/ml) and IL-6 (<100 pg/ml) compared to that of HA-WI. The present study clearly demonstrates that HA-S exhibits anti-inflammatory activities in RAW 264.7 macrophage cells.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.2
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• pp.171-181
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• 1999

A field experiments was carried out to investigate the physicochemical properties of soil and cucumber growth in vinyl house when irrigation point was made at 0.2, 1/3, 0.5 and 1.0 bar. The obtained results was summarized as follow: The taxonomic class of the soil used was loam and each content of the required water was 4.4, 7.3, 9.6 and 13.4 mm per each irrigation time at 0.2, 1/3, 0.5 and 1.0 bar treatments in spring culture, respectively. At 0.2 bar and 1.0 bar treatments, interval of irrigation was 2.3 and 14.8 day, the times of irrigation was 37 and 6, and total irrigation volume was 163.5 and 80.3 mm, respectively. After cucumber culture, pH, EC concentration and exchangeable K content of soil at 0.2 bar treatment was distributed near to the level of improvement target while EC, available $P_2O_5$ and exchangeable base content in other treatments were higher compared to improvement target. At 1.0 bar treatment, ratios of the solid and liquid phase were 44.9 and 27.1%, respectively, and bulk density was $1.26g\;cm^{-3}$ which was the highest among the treatments. At 0.2 bar treatment, the ratio of the solid and liquid phase was 41.7 and 22.8%, respectively, and bulk density was $1.09g\;cm^{-3}$ which was the lowest. The root length and radius at 0.2 bar treatment were best, while those at 1/3 bar were worst. At 0.2 bar treatment, the total yield was 7,269 kg and the weight of good products was 5,677 kg which was the highest among treatments. At 0.33 bar treatment, the yield was the lowest with the high ratio of deformity.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.483-488
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• 2013

To develop a sustainable composting method for livestock mortality, a natural aeration-composting process was designed and the influences of bulking materials on the mortality composting process were studied. Bulking materials (e.g., compost, swine manure, sawdust, and rice husks), easily supplied at the scene of an animal mortality outbreak, were tested in this research. A lab-scale composting system (W34 ${\times}$ L60 ${\times}$ H26 cm) was made using 100 mm styrofoam, and natural aeration was achieved through pipes installed on the bottom of the system. Four treatments were designed (compost, compost + swine feces, sawdust, and rice husks treatment groups) and all experiments were done in triplicates. During composting for 40 days, no leachate was observed in compost and sawdust treatment groups, whereas 18 and 8.2 ml leachate/kg-mortality was emitted from the compost + feces and rice husks treatment groups, respectively. Dimethyl disulfide (DMDS) emission during the composting was very low in all treatment groups, possibly due to the bio-filtering function of the compost cover layer on the pile. The mortality degradability in compost, compost + feces, sawdust, and rice husks groups was 25.3, 25.8, 13.5, and 14.5%, respectively, showing significantly higher levels in compost and compost + feces groups (p<0.05). Also, only the compost + feces group produced enough heat (over $55^{\circ}C$) and lasted for 7 days, indicating that bio-security cannot be guaranteed without feces supplementation.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.20 no.9
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• pp.868-882
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• 2009

In this paper, channel model and wireless link performance analysis for the short-range wireless communication system applications in the terahertz frequency which is currently interested in many countries will be described. In order to realize high data rates above 10 Gbps, the more wide bandwidths will be required than the currently available bandwidths of millimeter-wave frequencies, therefore, the carrier frequencies will be pushed to THz range to obtain larger bandwidths. From the THz atmospheric propagation characteristics based on ITU-R P.676-7, the available bandwidths were calculated to be 68, 48 and 45 GHz at the center frequencies of 220, 300 and 350 GHz, respectively. With these larger bandwidths, it was shown from the simulation that higher data rate above 10 Gbps can be achieved using lower order modulation schemes which have spectral efficiency of below 1. The indoor propagation delay spread characteristics were analyzed using a simplified PDP model with respect to building materials. The RMS delay spread was calculated to be 9.23 ns in a room size of $6\;m(L){\times}5\;m(W){\times}2.5\;m(H)$ for the concrete plaster with TE polarization, which is a similar result of below 10 ns from the Ray-Tracing simulation in the reference paper. The indoor wireless link performance analysis results showed that receiver sensitivity was $-56{\sim}-46\;dBm$ over bandwidth of $5{\sim}50\;GHz$ and antenna gain was calculated to be $26.6{\sim}31.6\;dBi$ at link distance of 10m under the BPSK modulation scheme. The maximum achievable data rates were estimated to be 30, 16 and 12 Gbps at the carrier frequencies of 220, 300 and 350 GHz, respectively, under the A WGN and LOS conditions, where it was assumed that the output power of the transmitter is -15 dBm and link distance of 1 m with BER of $10^{-12}$. If the output power of transmitter is increased, the more higher data rate can be achieved than the above results.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.386-392
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• 2017

This study was conducted to examine the growth and phytochemical contents of spinach (Spinacia Oleracea L. 'Sushiro') as affected by different fluorescent lamps in a closed-type plant production system. Seeds were sown in a 128-cell plug tray filled in rockwool. The seedlings were transplanted into a DFT (deep floating technique) system with recycling nutrient solution (EC $1.5dS{\cdot}m^{-1}$ and pH 6.5) in a closed-type plant production system. The seedlings were grown under 3 types of fluorescent lamp, #S (NBFHF 32S8EX-D, CH LIGHTING Co. Ltd., China), #O (FHF32SSEX-D, Osram Co. Ltd., Germany), and #P (FLR32SS EX-D, Philips Co. Ltd., The Netherlands) at $150{\mu}mol{\cdot}m-2{\cdot}s^{-1}\;PPFD$ with a photoperiod of 14/10 (light/dark) hours. Plants were cultured under condition of $25{\pm}1^{\circ}C$ temperature and $60{\pm}10%$ relative humidity after transplanting. Thirty plants per each treatment were cultivated for $6^{th}$ week after transplanting. And growth and phytochemical contents were measured at $3^{rd}$ and $6^{th}$ week. At the $3^{rd}$ week after transplanting, the parameter values of plant height and leaf width were higher in the #O than the others. However, fresh and dry weights of root were the greatest in the #P. In addition, total phenolic concentration was the greatest in the #P. At $6^{th}$ week after transplanting, the #O had the greatest growth of spinach in the plant height and fresh and dry weights of shoot. The total phenolic contents significantly increased in the #O and showed significantly difference. However, there was no significant difference all treatments in antioxidant activity. Therefore, these results suggest that the #O was suitable for the growth and phytochemical accumulation of spinach in a closed-type plant production system.